Water solubility and structural stability are key merits for proteins defined by the primary
sequence and 3D-conformation. Their manipulation represents important aspects of the …

The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …

Charged and polar groups, through forming ion pairs, hydrogen bonds, and other less
specific electrostatic interactions, impart important properties to proteins. Modulation of the …

Intrinsically disordered protein regions (IDRs)-regions that do not fold into a fixed three-
dimensional structure but instead exist in a heterogeneous ensemble of conformations-have …

Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources …

Agro-industrial by-products containing considerable amounts of protein (10–50%) such as
soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with …

Background Algae are aquatic organisms rich in several biocompounds, and major ones are
proteins and amino acids, carbohydrates and polysaccharides, lipids and fatty acids …

Dairy and plant-based proteins are widely utilized in various food applications. Several
techniques have been employed to improve the techno-functional properties of these …

Protein aggregation has been recognized as one of the major challenges in the
development and commercialization of successful protein-based drug products because of …

Motivation Poor protein solubility hinders the production of many therapeutic and industrially
useful proteins. Experimental efforts to increase solubility are plagued by low success rates …